Thursday, March 25, 2010

Skillet Lasagna

Good morning! Hope your week is going well. I've been going through some old recipes since it seems like I've been in a rut lately. This Skillet Lasagna was a hit a few years ago and everyone still loved it last night.

1. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Drain off any grease. Season with salt and pepper.

2. Pour tomatoes with their juices into a 1-quart measuring cup. Add water until mixture measures 1 quart. I also seasoned this mixture with salt, pepper, Italian seasonings and a pinch of sugar.3. Scatter pasta over meat but do not stir. Pour diced tomato mixture over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Sprinkle on mozzarella. Dot with heaping tablespoons of ricotta, sprinkle with pepper, and cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Welcome! My name is Kelli and I am originally from Ontario, Canada but now enjoy living in Texas with my three teenagers. Grace is 18, Emily is 17, and Benjamin is 15.
I'm a work-at-home mom and in my spare time I love to decorate, antique store treasure hunt, bake, and celebrate the four seasons.
Please join me as I share photos and stories, along with some recipes and favorite things thrown in for good measure!